Description
Soft and chewy Raspberry Lemonade Cookies made with lemon cake mix, freeze-dried raspberries, and white chocolate chips, then finished with a tangy lemonade glaze for a bright and refreshing dessert.
Ingredients
- 1 box lemon cake mix (15.25 ounces)
- 2 large eggs
- 1/3 cup vegetable oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 cup white chocolate chips
- 3/4 cup freeze-dried raspberries, lightly crushed
- 1 cup powdered sugar
- 2 tablespoons lemonade concentrate
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the lemon cake mix, eggs, vegetable oil, lemon juice, and lemon zest until a soft dough forms.
- Fold in the white chocolate chips and crushed freeze-dried raspberries.
- Using a cookie scoop or spoon, place dough balls onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10–12 minutes until the edges are lightly set while the centers remain soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- In a small bowl, whisk together powdered sugar, lemonade concentrate, and lemon juice until smooth.
- Once the cookies are completely cool, drizzle the glaze over the cookies and allow it to set before serving.
Notes
- Freeze-dried raspberries work best because they do not add excess moisture to the dough.
- For stronger lemon flavor, add extra lemon zest.
- Do not overbake the cookies to keep them soft and chewy.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Cookies can be frozen for up to 2 months.
- Microwave cookies for 8–10 seconds for a warm, soft texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 15g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
